Cumin Masoor Dhal

Serves: 4

Shopping & Ingredients List:

200g dry Red Lentils, rinsed & drained

½ tsp Black Mustard Seeds

½ tsp Cumin Seeds

4 Shallots, finely chopped

2 Green Chillies, finely chopped

1 tsp Turmeric

1 tsp Ground Cumin

½ tbsp Ground Coriander

1 tsp Salt

2 tsp Vegetable Oil

Optional Garnish

1-2 tbsp Fresh Coriander, chopped

Method

1. Use a medium-sized saucepan. Add the lentils & 850ml of water. Bring to the boil, reduce to a simmer & skim off any foam. Cook uncovered for 10 minutes, then reduce the heat, cover & cook for 45 minutes, stirring occasionally. Do not allow the lentils to stick to the base of the saucepan as they thicken.

2. Meanwhile heat a small saucepan over a medium heat. Add the oil & when the oil is hot, but not smoking, add the mustard & cumin seeds. Add the chillies & shallots. Cook, stirring, for 2-3 minutes before adding the turmeric, ground coriander & ground cumin. Cook, stirring, for another 30 seconds before adding this mixture to the cooked lentils. Mix well.

3. Serve immediately, garnished with fresh coriander if using.

Macro info per serving

Protein
12.5g

Carbs
33g

Fat
3g

Energy
209Kcal